Grilled Eggplant Sandwich

Grilled Eggplant Sandwich
Photo by Scott Phillips


  • Salt to taste
  • 8 slices ripe tomatoes
  • 2 Tbs. red-wine vinegar
  • 8 slices country bread
  • ½ tsp. fresh thyme leaves
  • Olive oil
  • Scant ½ cup extra-virgin olive oil
  • + 7 more ingredients
    • 1 Tbs. pine nuts
    • 1 bunch arugula, rinsed and dried, stems trimmed
    • ¾ cup loosely packed fresh basil leaves
    • Salt
    • 1 large globe eggplant (about 2 lb.)
    • 4 thin slices provolone cheese
    • 1-½ tsp. minced garlic

In a food processor, combine the basil, thyme, garlic, pine nuts, and vinegar. Process until finely chopped, scraping down the sides as needed. With the machine running, slowly add the olive oil in a thin stream. Adjust seasonings if needed. Partially peel the eggplant lengthwise, leaving 1/2-i...

View full recipe at Fine Cooking


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